Cheddar & Monterey Jack Cheeseburgers with Roasted Potato Wedges

Cheddar & Monterey Jack Cheeseburgers

with Roasted Potato Wedges

30 MIN
+$3.99/serving 2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties
    • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    In this dish, you'll top these classic cheeseburgers with roasted red onion, tangy pickles, and sharp dijon mustard. On the side, roasted sweet potato wedges are served with a smoky sour cream dipper.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Cheddar & Monterey Jack Cheeseburgers with Roasted Potato Wedges
    Title
    • 2 Black Bean & Red Pepper Patties
    • 2 Potato Buns
    • 3 oz Pickle Chips
    • 1 Red Onion
    • 2 cloves Garlic
    • 1 Tbsp Dijon Mustard
    • ¾ lb Potatoes
    • ¼ cup Sour Cream
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Transfer the potato wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Transfer the onion rounds to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. In a bowl, combine the sour cream, remaining spice blend, and as much of the garlic paste as you'd like; season with salt and pepper.

    Cook the patties
    3 Cook the patties

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, cooked patties, pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and smoky sour cream on the side. Enjoy!

    Tips from Home Chefs

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    Cheddar & Monterey Jack Cheeseburgers

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Transfer the potato wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Transfer the onion rounds to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. In a bowl, combine the sour cream, remaining spice blend, and as much of the garlic paste as you'd like; season with salt and pepper.

    Prepare the remaining ingredients
    Cook the patties
    3 Cook the patties

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, cooked patties, pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and smoky sour cream on the side. Enjoy!

    Toast the buns & serve your dish
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